Saltgrass Baked Potato Soup Recipe – Creamy Comfort in a Bowl
If you love hearty, flavorful soups, then the Saltgrass Baked Potato Soup is a must-try. This creamy potato soup combines crispy bacon, sharp cheddar cheese, and tender potatoes in a rich, velvety broth. It’s a comforting recipe that brings restaurant-quality taste right to your kitchen. Whether you’re looking for a cozy weeknight dinner or an impressive dish for guests, this soup will never disappoint.
Why This Recipe Works
- Restaurant-style flavor at home – a true copycat of the Saltgrass favorite.
- Simple ingredients – pantry staples that are affordable and easy to find.
- Perfect comfort food – creamy, cheesy, and loaded with potatoes and bacon.
Saltgrass Baked Potato Soup Recipe – Creamy Comfort in a Bowl
8
servings30
minutes2
hours30
minutes900
kcalIngredients
For the Soup:
½ lb bacon
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup finely diced carrot
2 cups chicken stock
2¼ cups heavy whipping cream
⅓ cup finely minced green onion
2 large garlic cloves, finely minced (about 1 tbsp)
3 tsp freshly cracked black pepper
2½ tsp Lawry’s Seasoned Salt
¼ tsp white pepper (optional)
2½ lbs potatoes, peeled and diced
8 oz extra-sharp cheddar cheese, freshly shredded
For Garnish:
¼ cup finely chopped chives
¼ cup finely chopped green onion
½ cup extra-sharp cheddar cheese, freshly shredded
¼ cup fresh bacon bits
Freshly cracked black pepper, to taste
Directions
- Step 1: Cook the Bacon
- Slice the bacon into small pieces and cook over medium heat until crispy, about 5–7 minutes. Remove and set aside.
- Step 2: Sauté the Vegetables
- Lightly grease a large stockpot. Add red onion, celery, and carrot. Cook on medium-low heat for about 5 minutes until soft and fragrant.
- Step 3: Add Garlic and Seasoning
- Stir in garlic and green onion, cooking for 30 seconds. Add Lawry’s Seasoned Salt, black pepper, and white pepper if using. Mix for 20 seconds.
- Step 4: Add Potatoes
- Stir in the diced potatoes, coating them evenly with the seasonings.
- Step 5: Simmer
- Add 1 cup of water and cook the potatoes and vegetables for 15–20 minutes until tender. Pour in chicken stock and heavy cream, then let the soup simmer for 1½ to 2 hours until the potatoes are fully soft.
- Step 6: Blend
- Use an immersion blender to puree the soup until smooth. Add more chicken stock if you prefer a thinner consistency.
- Step 7: Add Cheese
- Whisk in the shredded cheddar until melted and creamy.
- Step 8: Garnish and Serve
- Ladle the soup into bowls and top with chives, green onion, extra cheddar, bacon bits, and a sprinkle of black pepper.
Tips for the Best Saltgrass Baked Potato Soup
- Use sharp cheddar – it adds a bold flavor that balances the creaminess.
- Don’t skip the bacon – it gives the soup a smoky, savory depth.
- Blend carefully – puree until smooth, but leave a few chunks of potato if you like texture.
- Make it ahead – this soup tastes even better the next day as the flavors deepen.
Final Thoughts
This Saltgrass Baked Potato Soup recipe is the definition of comfort food. With creamy potatoes, melted cheese, and smoky bacon, it’s a bowl of pure satisfaction. Serve it with warm bread or a side salad, and you’ve got a restaurant-worthy meal right at home.
